Main ingredients 🥩
PastaBeef short ribGarlic chivesGarlicButterCheeseOlive oil
Jung Ho-young's Beef Short Rib Garlic Chive Pasta
A budget-friendly oil pasta with rich, restaurant-quality flavor, made by sautéing garlic and garlic chives in the savory fat of beef short rib, then enriching the sauce with butter and pasta water for a smooth finish.
🙋 Recommended for
- ⭐ Those who want to enjoy restaurant-quality pasta at home with minimal cost
- ⭐ People eager to savor the perfect harmony of rich beef short rib and crisp garlic chives
- ⭐ Anyone seeking an elegant noodle dish that pairs beautifully with wine or light alcoholic beverages
Ingredients needed 🛒1 servings
- Pasta 70g
- Beef short rib 100g
- Garlic chives 5 stalks
- Garlic 3 cloves
- Butter 1 tablespoon
- Cheese to taste
- Salt a pinch
- Pepper a pinch
- Olive oil a pinch
Recipe 🍳
- Cut garlic chives into finger-joint-sized pieces, and slice garlic thinly so it doesn’t have a crunchy texture.
- Bring water and salt to a boil in a pot at a ratio of about 100:1, cook the pasta, then drain and toss lightly with a little olive oil to prevent sticking. Reserve the pasta water for the sauce.
- Heat a pan, place the beef short rib in it, season lightly with salt and pepper, and sear until just browned without becoming tough. Remove immediately to avoid overcooking.
- In the same pan with the remaining beef fat, add the sliced garlic and sauté over medium heat until golden, infusing the oil with garlic aroma.
- Once a gentle garlic fragrance rises, add the prepared garlic chives and stir-fry briefly until their vibrant green color remains bright and crisp—just until they’re slightly wilted, then remove them separately.
- Return to the pan with the flavorful oil, add 1 tablespoon of butter and 2 bowls of reserved pasta water, then vigorously stir over high heat to emulsify the sauce into a smooth, glossy consistency.
- When the sauce becomes thick and creamy, add the cooked pasta and gently toss to coat evenly with seasoning.
- Transfer the pasta to a serving bowl, arranging it neatly, then top with the reserved beef short rib, garlic, and garlic chives as garnish.
- Finally, generously grate cheese on top like snow, and lightly grind black pepper over the dish to finish.
- Slice garlic chives and garlic, cook pasta and reserve pasta water.
- Sear beef short rib, remove, then use the leftover fat to sauté garlic and garlic chives in sequence.
- Add butter and reserved pasta water to the pan to emulsify, then toss with pasta and finish with garnish and cheese.
Cooking tips 💡
- Beef short rib easily becomes tough if cooked too long—cook just until the red hue fades, then remove immediately and use as a topping to keep it tender.
- Garlic chives lose their bright green color and become mushy if overcooked, so quickly sauté them over high heat for just a moment to coat them in oil while preserving their crisp texture.
- When butter and pasta water come to a boil, shake the pan well to ensure oil and water blend smoothly, creating a creamy, cohesive sauce that enhances the entire dish.
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